Decadent layers of smooth dulce de leche combined with espresso-drenched ladyfingers in a single exquisite slice! This Dulce De Leche Tiramisu has quickly become my top dessert choice.
In This Post
Watch How To Make This Tiramisu
This Is My New Favorite Dessert.
Nothing currently compares to this. The creamy dulce de leche layer, along with the espresso-soaked ladyfingers, all come together beautifully in one luscious slice. It’s captured my heart completely.
Here’s a list of my all-time favorite desserts:
In the past two years, I’ve purchased an embarrassing quantity of individual tiramisu cups from our local “fancy” grocery store (shoutout to Kowalski’s). They have a particular version in their bakery labeled Dulce De Leche Tiramisu, and it’s my all-time favorite.
So, what I did was recreate it at home. Here’s a photo of my taste test side-by-side…
And I concluded that THIS HOMEMADE TIRAMISU IS EVEN BETTER! *wipes a tear*
I prepared this recipe in traditional whole-pan style, which is perfect for a show-stopping, impressive dessert at dinner parties or holiday meals. I fully intend to make this every Christmas moving forward.
And here’s the best part: it’s surprisingly simple to create, and it actually needs to be prepped in advance! THE CONVENIENCE!
This version omits alcohol, so the secret to its next-level greatness is to use high-quality, rich dark espresso for soaking the ladyfingers. Technically, you can use any strong coffee or homemade espresso from a powder. However, if you want to truly amaze yourself, visit Starbucks and request 5-6 espresso shots (decaf for me) to use for soaking. Alternatively, if you have an espresso machine at home, use that.
You will be overwhelmed with joy. The richness! The depth! Paired with that subtly sweet, creamy layer that hints at dulce de leche – it’s absolutely phenomenal.
How To Make This Recipe
Prepare Bowl 1!
Combine egg yolks with sugar, then blend in mascarpone cheese.
Prepare Bowl 2.
Combine heavy whipping cream and dulce de leche! I use about a can of dulce de leche (not the entire can – just a dollop).
Mix Bowl 1 and Bowl 2.
This is where it becomes PURE MAGIC. The fluffy, dense-yet-light, silky texture of this is beyond compare.
Soak Ladyfingers and Layer.
Utilize strong espresso! Utilize strong espresso! Utilize strong espresso! We want a layer of ladyfingers, followed by cream, then more ladyfingers, ending with cream.
Complete!
I recommend refrigerating this for at least 4 hours, but ideally between 12-24 hours for the best serving consistency. It will set, making it easier to cut and serve into neat slices as it chills – plus, those ladyfingers will absorb some moisture, making the whole dessert absolutely heavenly.
Commonly Asked Questions About Tiramisu
I’m a bit worried about using raw egg yolks. Can you provide more details?
The egg yolks are a traditional component in tiramisu, providing the filling with its creamy and rich texture. I tried it without the egg yolks, and the overall texture just wasn’t as great.
If you have concerns, opt for pasteurized eggs and/or heat the egg mixture over a double boiler at 140 degrees F for a few minutes.
If you’re pregnant or have a compromised immune system, feel free to skip the yolks; the recipe will still come together nicely. However, I suggest replacing them with an additional 1/2 cup of mascarpone.
Can cream cheese be substituted for mascarpone?
I experimented with it and while the consistency worked, the flavor became too tangy, so I cannot recommend it.
Where do you find St. Michel ladyfingers?
Here in the Twin Cities, I purchase them at Kowalski’s. They’re also available on Amazon! (affiliate link)
Where can mascarpone be bought?
You can find it at most grocery stores – it’s typically located near the premium cheeses or close to the cream cheese.
Where can one purchase dulce de leche?
In the Twin Cities, I pick it up at Cub Foods. It’s also readily available at Target too! (affiliate link)
Is it okay to use standard “dry” ladyfingers?
Yes – they just need a bit more soaking. Aim for 4-6 seconds / 4-6 turns in the espresso rather than the 3 for the softer ones.
How long can this dessert be kept?
This is best enjoyed within 2-3 days.
How long should tiramisu rest?
The optimal resting time is around 24 hours, allowing it to absorb moisture and hold together well. Although it’s still scrumptious after a shorter resting period, it may not maintain its shape quite as effectively.
Dulce De Leche Tiramisu
Total Time:
30 minutesYield:
12 servings
Description
Decadent layers of smooth dulce de leche combined with espresso-drenched ladyfingers in a single exquisite slice! This Dulce De Leche Tiramisu has quickly become my top dessert choice.
Ingredients
Bowl 1:
Bowl 2:
Layering:
*This section contains affiliate links.
Instructions
- Prepare Bowl 1: Blend egg yolks and sugar using an electric mixer until creamy. The mixture should “ribbon” off the beaters in a smooth, steady stream. Aim for a smooth, creamy finish. Incorporate the mascarpone cheese and blend again until mixed.
- Prepare Bowl 2: Whip the heavy cream on high for 1-2 minutes until achieving whipped cream. Combine dulce de leche, mix again, and add a pinch of salt for flavor.
- Mix the Bowls: Gently fold the whipped cream into the egg and mascarpone blend. CAUTION: IT WILL BE EXQUISITE.
- Prepare the Pan: Grab an 11×7 dish (a 9×13 also works, but an 11×7 is my preference). Employ a fine mesh strainer to lightly dust the bottom of your vessel with cocoa powder. This aids in absorbing any extra moisture from the espresso, preventing it from becoming overly soggy.
- Layering: Briefly dip ladyfingers in the espresso; turn to coat (I count to three slowly while flipping each one – back side, front side, back again, then lift out). Avoid soaking them for too long or they will disintegrate. Arrange the ladyfingers at the base of the dish. Spread half of the creamy mixture atop the ladyfingers; add another layer of ladyfingers, followed by the remaining creamy layer. Conclude with another dusting of cocoa powder or chocolate shavings.
- Refrigerate: Cover with plastic wrap and place in the refrigerator. Allow it to set for at least 4 hours, though ideally 12-24 hours.
- You’re Done! Savor! Slice and serve straight from the refrigerator. Enhance your servings with an additional dusting of cocoa powder or chocolate shavings, if desired. Absolutely marvelous!
Notes
Mascarpone Amount: Should you wish to utilize only one container of mascarpone, which is 8 ounces, that is fine – it will still turn out. 🙂 I formulated the recipe using 1 1/2 cups of mascarpone (around one and a half containers) as I prefer the texture of that richer creamy layer!
Layering Info: In a 9×13 dish, we managed to fit 15-16 ladyfingers in each layer, totaling 30-32 ladyfingers for the whole dish.
Filling Tip: To achieve the perfect texture, ensure not to over-whip the cream. I recommend following the video/photos to gauge the proper appearance – you want soft peaks that will set nicely in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Keywords: tiramisu recipe, dulce de leche tiramisu, dessert recipe, Italian dessert
Three More Favorite Desserts For A Crowd
**Dulce de Leche Infused Tiramisu: A Luxurious Variation on a Classic Treat**
Tiramisu, the beloved Italian delicacy, is cherished for its layers of mascarpone, coffee-drenched ladyfingers, and a sprinkle of cocoa. But what occurs when this timeless dessert is enhanced with the rich, caramel-like essence of dulce de leche? The outcome is a sumptuous, layered tiramisu that merges the finest aspects of Italian and Latin American cuisines, resulting in a dessert that is as lavish as it is memorable.
In this piece, we’ll delve into the history of tiramisu, the allure of dulce de leche, and how these two iconic elements unite to create a fantastic dessert that pleases the crowd. Additionally, we’ll share tips for producing the ultimate layered tiramisu infused with dulce de leche flavor.
—
### **The History of Tiramisu**
Tiramisu, which means “pick me up” in Italian, is thought to have originated in the Veneto region of Italy during the 1960s or 1970s. It is typically constructed with layers of coffee-soaked ladyfingers (savoiardi), a rich mascarpone blend, and a dusting of cocoa. The name reflects its invigorating blend of coffee and sugar, making it a popular choice for an after-dinner dessert.
Over the years, tiramisu has transformed and sparked numerous variations, from fruity mixes to chocolate-heavy twists. Adding dulce de leche is a contemporary innovation that provides a new layer of richness and sweetness to this beloved treat.
—
### **What is Dulce de Leche?**
Dulce de leche, which translates to “sweet milk” in Spanish, is a caramel-like confection made by gently heating sweetened milk until it thickens and achieves a deep, golden hue. Renowned in many Latin American countries, dulce de leche is a versatile ingredient employed in a variety of desserts including cakes, cookies, and ice creams.
Its creamy consistency and deep caramel flavor make it an ideal match for tiramisu, infusing it with a luscious, buttery quality that enhances the flavors of coffee and mascarpone. This combination creates a dessert that is both comfortable and uniquely delightful.
—
### **How to Create Layered Tiramisu with Dulce de Leche Flavor**
Crafting a layered tiramisu with dulce de leche flavor is more straightforward than you might expect. Here’s a detailed guide to assembling this delectable dessert:
#### **Ingredients:**
– 1 cup brewed espresso or strong coffee, cooled
– 2 tablespoons coffee liqueur (optional)
– 1 cup dulce de leche
– 1 cup mascarpone cheese, softened
– 1 cup heavy cream
– 1/4 cup powdered sugar
– 1 teaspoon vanilla extract
– 1 package ladyfingers (savoiardi)
– Cocoa powder, for finishing
– Optional garnishes: chocolate shavings or caramel drizzle
#### **Instructions:**
1. **Prepare the Coffee Mix:**
In a shallow dish, blend the brewed espresso and coffee liqueur (if using). Set aside to cool fully.
2. **Prepare the Dulce de Leche Cream:**
In a large mixing bowl, mix the mascarpone cheese until smooth. Blend in the dulce de leche until fully combined. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold the whipped cream into the dulce de leche blend, creating a light and airy mixture.
3. **Layer the Dessert:**
– Dip each ladyfinger briefly into the coffee mixture, ensuring they are moist but not soggy.
– Create a layer of coffee-soaked ladyfingers in a rectangular dish or individual serving glasses.
– Spread a layer of the dulce de leche cream over the ladyfingers.
– Repeat the process, alternating between layers of ladyfingers and cream until the dish is filled, concluding with a cream layer on top.
4. **Chill and Set:**
Encapsulate the tiramisu with plastic wrap and place it in the refrigerator for at least 4 hours, or preferably overnight, allowing the flavors to mingle and the dessert to firm up.
5. **Add Final Touches:**
Just before serving, dust the top of the tiramisu with cocoa powder. For an extra layer of indulgence, add chocolate shavings or a drizzle of dulce de leche.
—
### **Helpful Tips**
– **Select Quality Ingredients:** As tiramisu relies on a few primary components, opting for high-quality mascarpone, fresh coffee, and genuine dulce de leche is crucial for the best flavor.
– **Avoid Over-Soaking the Ladyfingers:** A quick dip in the coffee mix is all that’s necessary. Excessive soaking can result in overly soggy layers.